Serve after dinner or with dessert, at room temperature or slightly chilled based on your preference.
Dark Chocolate Mousse with Candied Ginger - Cerise Cherry Port-Style Wine
2 ½ cups chilled heavy whipping cream
12 ounces bittersweet or semisweet chocolate, chopped
5 tablespoons honey
Stir ¾ cup cream, chocolate, and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
In large bowl, beat 1 ¼ cups cream until soft peaks form. Fold cream into chocolate mixture in two additions. Refrigerate until set, about 2 hours.
Pipe mousse with a pastry bag onto large tapas spoons.
Garnish with candied ginger.
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